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Pickled Cauliflower

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Pickled Cauliflower

 

3 heads cauliflower, cut into small florets and washed

8 cups white distilled vinegar

8 cups water

1/4 cup salt

1/4 cup yellow mustard seeds

12 cloves garlic

12 small chile peppers

 

Steam cauliflowerets over boiling water 1 minute.

Simmer vinegar, water, salt, and mustard seeds in a 5-quart saucepan 5

minutes.

Pack each sterile jar with 2 cloves garlic, 2 dill heads, and 2 chile

peppers. Pack warm cauliflower in each jar. leaving ¼ inch headspace.

Cover with vinegar solution, leaving 1/4 inch headspace. Cap and seal.

Process 15 minutes in a boiling water-bath canner.

Store jars 3 weeks to allow flavors to develop.

 

 

 

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